Emerald adjika: A way to keep summer herbs fresh all winter

Stop letting aromatic summer herbs turn into flavorless hay that gathers dust in the cupboard all winter. There is a way to keep maximum vitality and brightness in greens by turning them into "Emerald" adjika — a universal condiment that instantly transforms the taste of plain potatoes, soup, or homemade pizza. The main secret to the sauce's long freshness lies in an oil "lock" that prevents oxidation even during extended storage. Ingredients Parsley — 100 g (about 3.5 oz) Dill — 100 g (about 3.5 oz) Cilantro — 100 g (about 3.5 oz) Garlic — 4 cloves Salt — to taste "5 peppers" blend — to taste Olive oil — 100 ml (about 3.4 fl oz), preferably extra-virgin first press Preparation Step 1. Remove tough stems from all herbs — they can add unwanted bitterness and coarse texture. Use only the leaves and tender upper stems. Step 2. Wash the herbs thoroughly, then dry them completely with paper towels. Even a drop of excess water can ruin the texture, turning the sauce into an unappetizing mush.